Best Ever Fresh Onion Dip Food

FRENCH ONION DIP FROM SCRATCH

Steps:

• Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.
• Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.

WORLD'S GREATEST ONION DIP

Steps:

• Heat oil in heavy-bottom pan or Dutch oven heat oil over medium heat. Add onions, shallot, and thyme. Let cook until onions are very soft and caramel in color, 45 to 60 minutes.
• Add vinegar and Worcestershire sauce; let cook until slightly thickened, about 15 minutes. Season with salt and pepper; remove from heat and let cool to room temperature.
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sour cream, and mayonnaise until fluffy, about 5 minutes. Add cooled onions and celery salt; stir to combine. Transfer to refrigerator to chill at least 2 hours and up to 2 weeks; serve with crudite, flatbreads, or baguette slices.

BEST EVER FRENCH ONION DIP!!

Steps:

• In a medium saute' pan, heated over medium heat, add oil and onions.
• Caramelize the onions in oil; they will be completely browned and be reduced in size by about half.
• This will take about 30 minutes, stir occasionally Meanwhile, in a medium bowl, stir together all the rest of the ingriedents After the onions are caramelized, remove them from heat and cool them (I never can wait to cool them, but they really should be because the dip will not be as thick and creamy if they are not) Stir the onions into the sour cream mixture; let chill for atleast 8 hours before serving.

ONION DIP FROM SCRATCH

Steps:

• In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

BEST EVER FRESH ONION DIP

Steps:

• Stir cream cheese and sour cream in a medium bowl until blended.
• Heat oil in a medium skillet.
• Add onion, salt and pepper and cook, stirring occasionally, 8 minutes or until onion is soft, but not browned.
• Let cool completely.
• Stir into cream cheese mixture along with sliced green onion.
• Cover and refrigerate at least 30 minutes for flavors to blend.
• It's best if chilled over night.

PAN-FRIED ONION DIP

Steps:

• Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
• Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

REAL SOUR CREAM ONION DIP

Steps:

• Place oil in an 8-inch skillet, and turn heat to medium-high. When it's hot, a minute or two later, add onion, salt and sugar. Cook, shaking pan occasionally, until onion browns, about 10 minutes.
• Pour onion and oil into a fine strainer; reserve oil in refrigerator for another use. Stir onion into sour cream. If time allows, cover and refrigerate for 24 hours. Serve with potato chips or raw vegetables.

EVERYTHING ONION DIP

Steps:

• Cut both ends off the yellow onion and cut evenly into 2 halves. Remove and discard skin. Place onion halves on a cutting board with cut-sides down. Make vertical slices against the grain, then turn and slice across the cuts to chop. Chop again if you'd like smaller pieces. You should have about 2 cups chopped onion.
• Heat olive oil in a large skillet over high heat. Transfer onion and salt into the hot oil. Cook until onions are deep brown in color, 7 to 8 minutes. Add shallots and red onions; stir and saute until they start to soften and sweeten, 3 to 4 minutes. Turn off the heat and stir in garlic and dried onion. Set aside to cool completely, about 20 minutes.
• Combine mayonnaise, sour cream, pepper, cayenne, and cooled onion mixture; mix until thoroughly combined. Cover and chill in the refrigerator for 4 to 12 hours, or overnight.
• Remove dip from the refrigerator and stir in green onions and chives. Taste and adjust seasoning. Transfer dip into a serving bowl and garnish with more green onions and chives to serve.